Willapa Bay Oysters Courvoisier
Yield
3 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
italian parsley
fresh |
|
| ¼ | cup |
oregano
fresh |
*
|
| ¼ | cup |
chives
chopped |
*
|
| ¼ | cup |
scallions, spring or green onions
greens only, diced |
|
| 10 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
cognac
|
*
|
| 1 | x |
lemon zest
|
*
|
| ¼ | cup |
green peppercorns
canned |
*
|
| 12 | each |
oysters
fresh |
|
| ¼ | cup |
gruyere cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
italian parsley
fresh |
|
| 59 | ml |
oregano
fresh |
*
|
| 59 | ml |
chives
chopped |
*
|
| 59 | ml |
scallions, spring or green onions
greens only, diced |
|
| 1.5E+2 | ml |
butter, unsalted
|
|
| 59 | ml |
cognac
|
*
|
| 1 | x |
lemon zest
|
*
|
| 59 | ml |
green peppercorns
canned |
*
|
| 12 | each |
oysters
fresh |
|
| 59 | ml |
gruyere cheese
grated |
|
Directions
Finely chop herbs and sauté them in 2 tablespoons butter until they are wilted.
Set aside. In medium saucepan, combine cognac with lemon peel and gently simmer until it is reduced to about 3 tablespoons.
Remove lemon peel and discard. Add 8 tablespoons butter and 12 teaspoons of green peppercorns.
Simmer to combine the flavors. Set aside. Preheat oven to 400℉ (200℃).
If oysters are in their shells, shuck them. Fix the deeper of the two halves of the shells in a baking pan.
To avoid oysters from sliding, use either rock salt or crinkled foil as a base.
If oysters are not available in their shells, prepare recipe in porcelain dishes or ramekins.
Put about 2 teaspoons of herb mixture on each shell or spread it over bottom of each ramekin.
Sprinkle with grated cheese, about 1 teaspoon per shell.
Place oysters on cheese and herb beds and glaze each with Courvoisier green peppercorn mixture.
Bake about 6 to 8 minutes.
